Skinny Brides Guide To Buffalo Chicken Dip Food

SKINNY BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat. Saute chicken in the hot oil with garlic powder until no longer pink in the center and juices run clear, 5 to 8 minutes.
• Spread cream cheese onto the bottom of an oven-proof round pie dish. Add cooked chicken and blue cheese crumbles.
• Mix blue cheese salad dressing and Buffalo sauce together in a bowl; pour evenly over cream cheese and chicken. Top with smoked Cheddar cheese.
• Bake in the preheated oven until heated through and cheese is melted, about 25 minutes. Remove from the oven and let rest for 2 to 3 minutes; stir to mix ingredients.

SKINNY BRIDE'S GUIDE TO BUFFALO CHICKEN DIP

Steps:

• Pre-heat oven to 350°F
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in dressing, buffalo wing sauce and water until blended. Stir in chicken and cheese.
• Spread chicken mixture in an ungreased 1-quart baking dish or 9-inch pie plate.
• Cover with foil.
• Bake 30 to 35 minutes or until hot and bubbly.
• Stir; top with onions.
• Serve hot with crackers or celery sticks.

SKINNY BRIDE'S GUIDE TO CHEESY POTATOES

Steps:

• Heat oven to 350°F
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix soup, sour cream, milk, melted vegetable oil spread, salt and pepper until blended.
• Stir in potatoes, onion and cheese. Spread evenly in baking dish. Sprinkle with crushed croutons and paprika.
• Bake uncovered 55 to 60 minutes or until top is golden brown and mixture is bubbly.